Fromage Frais Syrniki

📝 Ingredients

• 400 g plain fromage frais, 3% fat
• 1 egg
• 50 g plain flour (35 g for the dough, 15 g for coating)
• 20 g caster sugar
• ½ tsp vanilla extract + 1 pinch of salt
• 1 tbsp sunflower oil
• 2 pots plain yoghurt, 1.5% fat (125 g each)
• 2 tbsp jam

🍴 Utensils

• Colander
• Clean tea towel
• Mixing bowl
• Fork
• Large non-stick frying pan with lid
• Thin spatula

📖 Steps

1. The day before, or at least 2 hours ahead, line a sieve with a clean tea towel or 3 sheets of kitchen paper, set it over a bowl and pour in the fromage frais. Leave to drain in the fridge: it should lose about a quarter of its weight and become as thick as a spread.
2. Discard the whey. In a bowl, mash the drained fromage frais with a fork to smooth it out, then add the egg, sugar, vanilla and salt. Mix until thick and smooth.
3. Stir in 35 g flour, mixing just until it disappears. The dough should be thick and sticky but hold its shape on a spoon; if it spreads, add 1 tbsp of the remaining flour. Leave to rest for 10 min: the flour absorbs the moisture.
4. Tip the remaining flour onto a plate. Divide the dough into 8 portions of about 2 tbsp, roll them one by one in the flour, then gently flatten between floured palms into patties 1.5 cm thick.
5. Heat the oil in a large non-stick frying pan over a medium heat, no higher: too high a heat would burn the outside before the middle is cooked. Add the syrniki, spaced apart, and cook for 3 to 4 min, until the underside is golden brown.
6. Carefully turn them with a thin spatula, reduce to a low heat, cover and cook for another 4 min: the lid lets the middle set without drying out the pancakes. They're ready when golden on both sides and slightly puffed up.
7. Place them on a plate lined with kitchen paper for 1 min. Serve warm, 4 syrniki per person, with a plain yoghurt and a spoonful of jam.